White Bean Chicken Soup

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 6 cups chicken broth
• 2 cups cooked shredded chicken
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 4 cups chopped kale
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley
• 4 slices crusty bread, toasted and torn

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened, about 8 minutes.
2. Add garlic, thyme, rosemary, and bay leaf, and cook for 1 minute until fragrant.
3. Pour in chicken broth and bring to a simmer. Add cooked chicken and cannellini beans. Simmer for 15 minutes.
4. Add chopped kale and cook until wilted, about 5 minutes. Season with salt and pepper to taste.
5. Ladle soup into bowls and top with fresh parsley and torn crusty bread.